Recipes

Classic Onion Tart

Una Baker | January 17, 2020

I so enjoy being in the kitchen, planning a dinner, cooking and entertaining.  The holidays definitely had me reminiscing on my favorite recipes going back 30 years ago.  I love my black recipe book I started 30+years ago where I wrote down recipes that proved to be not to intensive and always a favorite with everyone dining.

I do also have a few cookbooks that are literally falling apart and some no longer in production.
One of my favorites is, “Roger Verge’s Entertaining in the French Style”.  Some of the recipes were a failure for me but there are some stand out ones that never fail.  One is this Tart recipe which I have made with onions, olives, spinach and sometimes a little cheese.  The crust is seriously fool proof.  Even if you are not a baker, I guarantee you can make this.  (email me if you need any advice)  I am going to try to make this recipe without the crust as I believe it would hold together just as well as the one with the crust.
This recipe I put together last minute, so, I used ingredients that were easily available at the farmer’s market and in my pantry/fridge.  Serve this as an appetizer or a compliment side dish to an entrée.
Bon Appetit!

Tarte à l’oignon classique
CLASSIC ONION TART

This tart is wonderful served hot or room temperature.
You can make it in advance and just warm in the oven prior to serving if you want it hot.

2 1/4 cups flour
3/4 cups olive oil
1/2 cup lukewarm water (maybe a little more)
3 medium onions
white wine
sugar
3 cloves of garlic, minced
1 tblspn fresh thyme ( plus 4-6 sprigs to garnish)
2 eggs
2 tblspn heavy cream
salt, pepper and a little spice…I love espelette pepper

To prepare the pastry dough, mix flour, 1/2 cup of olive oil, a pinch of salt and warm water in a bowl quickly.

Blend the ingredients quickly with a wooden spatula until the dough forms a soft ball. Form into a ball and wrap in plastic wrap.

Chill for about 40 minutes in refrigerator.

Heat oven 400 degrees

While the dough is chilling, peel and thinly slice the onion.
Heat a cast iron pan with a 1/4 cup olive oil, add onion and sauté on medium heat. Add in garlic and thyme. To caramelize onions you want to cook slowly to get the most satisfying results. I frequently add a little white wine or butter to keep the onions moist. This whole process can take about 30 minutes. When the onions start to brown add a little pinch of sugar to caramelize them. Sauté for a few more minutes and remove from heat. Let cool.

Mix eggs and cream in a bowl. Add in salt, pepper and espelette. Stir in cooled onions.

My favorite go to pan for this is a cast iron one. You can use a cookie sheet, however, it does not distribute the heat as well as cast iron.
Remove dough from fridge and gently spread evenly over a baking sheet or cast iron pan. I like to have a little thickness around the end to form a little border and crimp it. It is usually about 10” diameter. Gently pour in onion mixture. Spread evenly around, add thyme sprigs and bake in oven for approximately 30-40 minutes.

Remove and let cool on a cookie sheet.

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